FOOD FOR THOUGHT

Jun
14
2017

Roasted Beet Salad with Pickled Shallots and Lemon Maple Vinaigrette

We hate to beet a dead horse, but we have to tell you once again about our love of fresh, seasonal ingredients. While beets are available year-round, they’re at their best during the summer months. We know a lot of you were sad when this left our menu a few years ago, so now you can stop beeting us up! Make this summer salad at home when the craving strikes.

Don’t Miss a Beet

This recipe features a mix of both red and golden beets. Why two colors, you ask? Because why choose one when you can have both, we say! Using red and gold adds color and flavor variety. Red beets have an earthy flavor while golden beets add a touch of sweetness, so they’re a perfect pair. Beets of all colors are rich in vitamins, antioxidants and other nutrients like potassium and fiber.

How to Drop a Beet

This salad has a great technique for roasting beets: instead of roasting them whole, beets are diced with the skin on and then roasted at high heat. This makes cleanup much easier – no more pink-stained fingers! – and lets each piece caramelize a little to enhance the natural sweetness.

We won’t beet around the bush anymore... Here’s the recipe!

Roasted Beets

Ingredients

2 lb beets, equal amounts of red and gold

2 tbsp extra virgin olive oil

2 tbsp red wine vinegar

¼ tsp (each) salt and pepper

Directions

Preheat oven to 400° F.

Rinse beets well, but do not peel; there are a lot of nutrients in the skin! Cut off the top and bottom of each beet. Cut in half from top to bottom, then dice into 1 inch cubes.

In a bowl, toss beet cubes with oil, vinegar and seasoning. Transfer beets to a cookie sheet, making sure they are spaced out in a single layer. Roast in pre-heated oven until they are browned and can be easily pierced with a toothpick, about 30 minutes.

Let beets cool completely. They can be made ahead and refrigerated for up to 5 days.

Pickled Shallots

These are such a versatile ingredient! Chef Nate usually makes 2 or 3 pounds at a time. Try them on a sandwich, burger, slice of pizza, tacos or with eggs, too!

Ingredients

1 lb shallots, peeled and sliced

2 cups red wine vinegar

2 cups water

⅓ cup agave nectar or honey

1 tbsp sea salt

2 or 3 sprigs rosemary, fresh

Directions

Combine all ingredients except shallots in a sauce pot. Bring to a boil, stirring to dissolve the salt and sweetener.

While waiting for pickling liquid to boil, place cut shallots into a heat safe bowl.

As soon as liquid comes to a full boil, remove from heat and CAREFULLY pour over the sliced shallots. Stir to make sure all shallots are submerged.

Let shallots cool on the counter for at least 30 minutes and up to 2 hours. Once cool, transfer to an airtight container (mason jars are perfect) and refrigerate. Pickled shallots are good for up to 2 weeks; leave them submerged in liquid and drain before using.

Lemon Maple Vinaigrette

Makes 1 pint (about 8 servings)

Ingredients

2 each lemons

2 tbsp apple cider vinegar

1 tsp dijon mustard

3 tbsp maple syrup

½ tsp red chili flakes (optional, but highlight recommended)

1 tsp sea salt

1-½ cups oil (neutral flavored like canola, safflower or sunflower)

Directions

Use a microplane, zester or peeler to remove the outer yellow zest from each lemon. Cut lemons in half, then squeeze juice into a blender. Add zest to blender with juice.

Add vinegar, mustard, maple syrup, chili flakes and salt to blender.

Measure oil and set aside.

With blender running on medium-high speed, slowly add oil in a thin stream to blender until dressing thickens.

Taste and adjust seasoning. Whisk in a little more maple syrup for sweetness, vinegar for acidity, chili for spice or salt to taste.

Roasted Beet Salad

Makes one large salad

Ingredients

4 oz spinach

½ cup roasted red and gold beets (see recipe above)

1-½ oz pickled shallots (see recipe above)

3 tbsp feta, crumbled

2 tbsp toasted pepitas

1 oz lemon maple vinaigrette (see recipe above)

Directions

Preheat oven to 325° F.

To toast pepitas, toss with just enough olive oil to coat, about 1 tsp per cup. Toast in oven, stirring occasionally, until golden, about 12 minutes.

Remove pickled shallots from liquids and let drain.

Combine all ingredients in bowl and toss with dressing. Enjoy! This salad is incredible alongside roasted chicken breast or lightly grilled fish.